PQR Roman Pizzeria is nothing special

When I visit Manhattan I usually avoid slice joints. Reheated pizza is nothing I want to waste my money on. But after reading a good review by Ryan Sutton about PQR, a new Roman pizzeria slice place on the UES, I decided to give it a go since we were up that way visiting the MET. Sutton waxed on about the Buffalo mozzarella slice, but although there were a variety of large pies sitting on the counter, none of them were the Buff, so my husband and I decided to get a couple regular cheese slices. After being cut by the staff with a knife, after a quick re-heat in the oven the slices were recut with scissors into squares. The crust was crisp and crunchy on the outside, airy on the inside, and we both liked it. The sauce and cheese were nothing special. Overall, a nice slice, no more, no less, but not rising to the level of pizza greatness.

Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center

You're making Friendsgiving dinner, and cranberry sauce is in the house. What can you do with the leftovers, and the naysayers? Make this delicious seasonal sangria that Eamon Rockey created for us. Wanna try it at home? Get some Rockey's Milk Punch
See more Friendsgiving cocktails you can make with your cooking ingredients.

What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out.
This episode: Chef Robin Song of Hog & Rocks in San Francisco gets hate for making "meh" quality food, but receives praise for having a cool looking bathroom. Win!